桑椹酒发酵工艺优化及其挥发性成分分析

Fermentation Process Optimization of Mulberry Wine and Analysis of Its Volatile Components

以大10品种桑椹为原料酿造桑椹发酵酒,研究发酵初始糖度、初始pH值、酵母接种量、发酵温度以及发酵时间对桑椹发酵酒品质(酒精度、总糖、总酸及感官评分)的影响,通过响应面法优化桑椹酒发酵工艺,并采用固相微萃取/气相色谱⁃质谱(solid⁃phasemicroextraction/gaschromatography⁃massspectrometry,SPME/GC⁃MS)联用对桑椹发酵酒的挥发性风味成分进行分析测定。结果表明:桑椹酒的最佳发酵工艺条件为初始糖度22.5°Bx、初始pH3.8、酵母接种量0.10‰、发酵温度25℃以及发酵时间9 d,在此条件下发酵得到的桑椹酒酒精度为13.8%vol,酒精度及糖酸比适宜,总SO2及挥发酸含量较低,感官评价最优。在桑椹发酵酒中共分析鉴定出29种挥发性成分,其中醇类和酯类物质占比相对较高,醇类物质3种,相对含量共占49.16%,酯类物质10种,相对含量共占20.46%。

The effects of initial sugar content,initial pH,yeast inoculation quantity,fermentation temperature and fermentation time on the quality(alcohol content,total sugar,total acid and sensory score)of mulberry(Da 10 variety)fermented wine were investigated.The fermentation process of mulberry wine was optimized by response surface methodology,and the volatile flavor components were further determined by SPME/GC⁃MS.The results showed that the optimal fermentation conditions of mulberry wine were as follows:initial sugar con⁃tent 22.5°Bx,initial pH3.8,yeast inoculation quantity 0.10‰,fermentation temperature 25℃and fermenta⁃tion time 9 d.Under these conditions,the alcohol content of mulberry wine was 13.8%vol,with suitable alco⁃hol content and sugar⁃acid ratio.In addition,the total SO2 and volatile acid were relatively low,and the sensory score was optimal.In this mulberry wine,29 volatile components were identified,among which alcohols and es⁃ters were relatively high,with 3 alcohols accounting for 49.16%and 10 esters accounting for 20.46%.